I make these Pumpkin Scones every autumn. Besides the warm pumpkin pie spices, I am particularly fond of the turbinado sugar on top. It not only sweetens each bite, but gives it that crunch that reminds me of creme brûlée. A smear of butter and drizzle of maple syrup and you’re all set devour these scones while watching the leaves fall.
- 2 1/2 cups all-purpose flour
- 1/4 cup white sugar
- 1 tbsp baking powder
- 3/4 tsp salt
- 2 tsp pumpkin pie spice
- 6 tbsp unsalted butter, chilled and diced, plus extra for serving
- 1 cup pumpkin puree
- 2 tbsp milk, plus more for brushing the tops
- 2-3 tbsp turbinado sugar
- maple syrup
- In a large bowl, whisk together the flour, white sugar, baking powder, salt and pumpkin pie spice.
- Use a fork to cut in the butter until a coarse meal forms. Small pieces of butter should still be visible in the mixture.
- Stir in the pumpkin puree and add the milk. Shape the dough into a ball, making sure not to overwork it.
- Transfer the dough to a piece of plastic wrap, flatten it into a disk, cover with the wrap and place in the refrigerator overnight.
- When ready, preheat the oven to 450 degrees F.
- Turn the dough out onto a floured surface and roll out to 3/4-inch thickness with a floured rolling pin. Use a 2 1/2-inch cookie cutter to stamp out the scones. Gather the dough back up and roll out the dough once more to cut out additional scones.
- Transfer the scones to a parchment-lined baking sheet. Brush the tops lightly with milk and sprinkle with turbinado sugar.
- Bake for 15 minutes, or until the tops and bottoms are golden brown.
- Serve warm with a spread of butter and drizzle of maple syrup.
Props courtesy of FOUND